Why I tried it: To be honest, I think it was just because I already had the phyllo in the freezer, as well as a wide selection of nuts. It’s possible I also wanted an excuse to buy some Nutella, which for me falls firmly in the want-to rather than the have-to shopping-list category.

Why I loved it: I like baklava, but I’ve never been an addict. This recipe changed everything. The baklava looked perfectly OK when it went into the oven. But when it came out: Oh. My. God. Those crumbly layers of glistening phyllo. That subtle crunch. The chocolate. The butter!!I made this recipe twice. The first time, I hid the leftovers so I could have them for “lunch dessert” (which is a very special time of the day for me). I tried to eat each piece only with my incisors, so it would last as long as humanly possible.The second time, we had company. There were, I think, 10 people. There weren’t any leftovers, but I did manage to sneak 4 “servings” before it was gone.

Estimated preparation time: According to the book, “Hands-On Time: 25 min. Total Time: 1 hr. 21 min.” This is true if you already toasted the nuts and remembered to thaw the phyllo last night.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Hold on to your hats! The NPR holiday cookbook roundup, my go-to guide for the overlooked gems, rightfully-hyped showstoppers, and perfect steals of the cookbook world is now out!

In addition to the top 10 I chose for NPR, you’ll find here all the ones that I loved for one reason or another but couldn’t fit in the top ten. It’s a glorious jumble, and there’s something for every cook on your list. (If you want to learn more about how these books are chosen, you can check out the 7-point rating system.)

The Food and Cooking Of… series from Anness Publishing. Beautifully photographed, slightly hard-to-find introductions to far-flung cuisines. This year’s The Food and Cooking of Scandinavia is particularly lovely.

The New Voices in Food series from Globe Pequot. Understated paperbacks featuring up-and-coming young chefs. You might walk right past them if you weren’t particularly looking for them, but some of the recipes are gems.

The Savor the South series from UNC Press. Terrific idea, ingredient-focused, attractively and affordably produced. The first two are Pecans and Buttermilk.

I know I say it every year, but every year it’s true. The competition in cookbooks gets fiercer and fiercer, and the books get better and better. So it was with a whopping mix of trepidation, affection, and guilt that I made the NPR holiday cookbook roundup selections this month. (The Weekend Edition Sunday audio link is here.) The ones I chose are, without exception, remarkable cookbooks. But this year I wanted to say a word about the rest of the shortlist, too.

Any one of the additional shortlisted books below, which did not make it into this year’s roundup, might have made it into the top 10 a few years ago, and every one of them captured my heart in one way or another. Many of them were right up there with the finalists in the new rating system.

My hope in including them here is to share the richness and diversity of the cookbook world we live in, to recognize the fantastic contributions of some truly noteworthy authors and cooks, and–of course– to offer you a few more gift ideas. For more great holiday cookbook ideas, stay tuned for the Boston Globe roundup in a few weeks.

And no, of course it’s not on the shortlist, but for the very most heartwarming gift you can give readers who love food, don’t forget my ownA Spoonful of Promises: Stories & Recipes from a Well-Tempered Table!
They’ll laugh, they’ll cry, they’ll probably end up hungry…the perfect gift for all the cooks in your family who don’t need another cookbook or kitchen gadget but could definitely use a good story.